Vegan Chicken in Creamy Mushroom Sauce
Indulge in the rich, comforting flavors of Vegan Chicken in Creamy Mushroom Sauce—a plant-based twist on a classic favorite. This delicious dish features tender vegan chicken strips, perfectly sautéed and coated in a luscious, velvety sauce made from almond milk, vegetable broth, and nutritional yeast for a dairy-free creaminess. Savor the earthy depth of cremini mushrooms, aromatic thyme, and a hint of garlic, all elevated with a splash of zesty lemon juice. Ready in just 40 minutes, this recipe is ideal for busy weeknights and pairs beautifully with rice, pasta, or roasted vegetables. Garnished with fresh parsley for a pop of color, it’s a wholesome, flavor-packed meal perfect for vegans and anyone seeking a satisfying, guilt-free comfort food experience.
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Recipe Information
Ingredients
- 400 grams vegan chicken strips
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 250 grams, sliced cremini mushrooms
- 1 teaspoon, dried thyme
- 2 tablespoons all-purpose flour
- 500 milliliters vegetable broth
- 200 milliliters unsweetened almond milk
- 3 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons, chopped for garnish parsley
Instructions
Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Add the vegan chicken strips to the skillet and cook for 5-7 minutes, turning occasionally until golden and slightly crisp. Remove the strips from the skillet and set aside.
In the same skillet, add the remaining tablespoon of olive oil.
Add the chopped onion and sauté for 3-4 minutes or until the onion becomes translucent.
Stir in the minced garlic and cook for an additional minute until fragrant.
Add the sliced mushrooms to the skillet and sprinkle with dried thyme. Cook, stirring occasionally, for about 5 minutes or until the mushrooms have softened.
Sprinkle the flour over the mushroom mixture, stirring constantly for 2 minutes to incorporate and remove the raw flour taste.
Gradually pour in the vegetable broth while stirring, and bring the mixture to a gentle simmer.
Add the almond milk and nutritional yeast, stirring until the sauce thickens and becomes creamy, about 5-6 minutes.
Return the cooked vegan chicken strips to the skillet, stirring to coat them in the sauce.
Add the lemon juice, salt, and black pepper, adjusting the seasonings to taste.
Simmer everything together for 3-4 minutes until the strips are heated through and the flavors meld.
Garnish with freshly chopped parsley before serving.
Serve hot with your choice of rice, pasta, or a side of vegetables.
Nutrition Facts
Calories |
327 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.9 g | 18% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1224 mg | 53% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 5.6 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 857 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
